The house where we're staying in Tahoe has a 2009 version of Mastering the Art of French Cooking; this is my first time cracking it open.

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"This is a book for the servantless American cook who can be unconcerned with budgets, waistlines, time schedules, children's meals, the parent-chauffeur-den-mother syndrome, or anything else which might interfere with the enjoyment of producing something wonderful to eat."

Intersectionality like whoa. The first line of the book's forward.

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It was the era BFP: Before Food Processor.

She wrote Mastering the Art of French Cooking in what she calls the era BFP. Shit was mega different in the kitchen, then. Blenders were around, but forget about chopping five pounds of onions without crying like a baby.

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Also BP: Before Plastics.

No plastics, either! Wrap your mind around that one.

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She calls chopping, peeling, etc. "dog's work".

But it's often what I love best in the kitchen! Nothing like shelling peas to get you mega zen.

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She wrote 8 pages on omelette-making techniques.

Bow down.

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Her husband came on book tour and washed dishes in public bathrooms when necessary.

"I often marvel at this valiant and uncomplaining contribution to our cause by a former diplomat and cultural attaché." So do I, Julia. So do I.